Cinnamon Roll Pancakes with Cream Cheese Drizzle

Directions

Make the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Spoon into a small zip-top bag or piping bag. Set aside to cool slightly — this helps it stay thick during cooking.

Prepare the Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients, stirring gently until just combined (a few lumps are fine).

Preheat the Griddle

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Cook the Pancakes

Pour about ¼ cup of batter for each pancake. Once bubbles appear on the surface (after about 1–2 minutes), snip a small corner off the bag of cinnamon mixture and pipe a spiral onto each pancake. Cook another 1–2 minutes, then flip carefully and cook until golden.

Make the Cream Cheese Drizzle

In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk until pourable.

Assemble & Serve

Stack pancakes, drizzle generously with the cream cheese glaze, and serve warm.